The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Bavette with smoked-anchovy butter


Serve this dish with a sharply dressed radicchio salad.

You'll need

3 tsp lard 1 (1kg) bavette steak (flank), at room temperature (see note) 3 golden shallots, thinly sliced 1 tbsp salted capers, rinsed Juice of 1 lemon   Smoked-anchovy butter 4 smoked anchovies 110 gm butter, at room temperature 1 tsp thyme 1 tsp piment d’Espelette

Method

  • 01
  • For smoked-anchovy butter, pound anchovies with a mortar and pestle to a smooth paste. Add butter, thyme and Espelette pepper, and stir to combine. Cover and refrigerate until required.
  • 02
  • Heat lard in a frying pan over medium-high heat. Add steak and cook, basting and turning occasionally, until cooked to your liking (about 8 minutes for rare, 10 for medium rare). Set aside to rest (5 minutes).
  • 03
  • Discard excess lard from the frying pan, add shallot and stir until just golden (2-3 minutes). Add smoked-anchovy butter and capers, and stir until foamy. Stir in the lemon juice, spoon over the steak and serve.

Note You may need to order flank steak ahead from your butcher. Piment d'Espelette is French dried, flaked chilli and is available from herbies.com.au.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Châteauneuf-du-Pape.

Featured in

Oct 2014

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